Whoops, the days got away from me and I am doing Foodie Friday on a Sunday! When cooking dinner, I usually end up making almost 1 meal with 2 different “Main” dishes and the same sides. That’s what happens when you’re the only vegan in the family! This week though, I ended up making two dinners, so I’ll split this into two parts. For the boys (Part 1): lemon garlic pork chops, asparagus, and couscous (I cheated and used boxed for this). For me (Part 2): vegan mushroom stroganoff over brown rice pasta topped with asparagus and avocado. (Ps- I didn’t get a chance to take any pictures for this one!)
Lemon Garlic Pork Chops
For the pork chops, I marinated them in:
(These are estimated measurements – I usually eyeball it)
3 Tablespoons Olive oil
3 cloves Garlic (minced)
1/3 cup Lemon Juice (the boys really like lemon juice)
Mix everything together in a large seal-able bag. Seal the bag and massage the pork chops with your hands to make sure it’s fully coated with the marinade. Put in the fridge for a few hours (so I like to do this in the morning and it’s good to go by dinner time).
When ready to cook:
Heat a little bit of olive oil in a skillet over medium to med/high heat. Place the pork chops and marinade into the skillet. Cook about 2-3 minutes on one side, flip, and another 1-2 min on the other side (until golden brown). Remove and let sit on a plate.
Lemon Pepper Asparagus
Yes, this is a lot of lemon, but my boys really, really like lemon. If you don’t want this much lemon, you can nix that part and just season with salt and pepper.
Preheat oven to 425 degrees.
Line a baking sheet with parchment paper (or aluminum foil, but I like parchment paper) and lay asparagus on it in a single layer.
Drizzle some olive oil over the asparagus.
Sprinkle on some salt and lemon pepper seasoning (or just pepper).
Bake for about 10-12 min.
Totally cheated here and used a seasoned box brand. Just follow the directions on the box!